Keto Margarita Cookie Cups with Tequila (or Not!)

These Keto Margarita Cookie Cups are the perfect spring or summer dessert.  Crunchy coconut shortbread cookies combined with a creamy tequila lime margarita filling... Make them for your Cinco De Mayo party or any other time of the year for a sweet tequila treat.  If you don't want to add any tequila, these Margarita Cookie Cups can be made just the same and they taste just as good!

These were so fun to make and our company devoured them in minutes!

Based on my Maple Cream Stuffed Cookies, these Keto Margarita Cookie Cups are such an awesome treat.  Easy to pick up with your hands, these cookie cups make the perfect picnic or outdoor barbecue treat.

A delicious crunchy coconut shortbread cookie forms a crispy "cup" that perfectly holds a creamy tequila lime margarita filling.

And at only 1.2 grams of net carbs, these make the perfect sugar-free and low carb dessert.

How does this not scream "Ole!"!:-)

Where did the Margarita originate?

According to Wikipedia, one of the earliest stories is of the margarita being invented in 1938 by Carlos "Danny" Herrera at his restaurant Rancho La Gloria, halfway between Tijuana and Rosarito, Baja California.  He supposedly created this iconic drink for the customer and former Ziegfeld dancer Marjorie King, who was allergic to many spirits, but not to tequila.

What does the word "Margarita" mean?

The term "margarita" is the Spanish word for "daisy".

Typically, by true definition, a margarita is a cocktail consisting of tequila, orange liqueur, and lime juice often served with salt on the rim of the glass. The drink is served shaken with ice (on the rocks), blended with ice (frozen margarita), or without ice (straight up)

What ingredients do I need to make Keto Margarita Cookie Cups?

For the Low Carb Coconut Shortbread Cookie Cup:

• almond flour
• unsweetened coconut flakes
• sweetener of choice
• tequila (OPTIONAL)
• butter, unsalted, cold
• baking soda and salt

For the Keto Tequila Lime Margarita Filling:

• Allulose
• salt
• eggs
• lime juice (juice from approximately 2 limes)
• tequila (OPTIONAL)
• butter

What type of sweeteners can I use to make these Keto Margarita Cookie Cups?

For the Sugar-free Coconut Shortbread Cookie Cup:

You can use any type of sugar or sweetener for the cookie cup.  Since we are looking for a crunchy texture, erythritol, stevia, monk fruit or any other type of sugar substitute will work.

If you are not looking to make these low in carbs, you can easily use regular sugar.

For the Low Carb Sugar-Free creamy Margarita filling:

I have only use Allulose as a sugar substitute to make the creamy lime filling.  Allulose does not crystallize when it cools and therefore will maintain a creamy texture.

If you use erythritol, the creamy filling will most likely crystallize and although they will still taste delicious, the texture will be grainy.

If you make the filling the same day and do NOT refrigerate the cookie cups, you can most likely get away using an erythritol sweetener such as Lakanto Classic.  The "graininess" will only occur once the sugar-free margarita filling has been cooled in the fridge.

As for pure stevia or monk fruit, I have not tried either but I assume they should work.  Start with ⅓rd of the amount of sweetener as pure stevia and monk fruit are VERY sweet. Taste the creamy low carb filling and see if you need to add more sweetener.

Once again, pure sugar will work fine in this recipe but will change the nutritional value significantly.  If you do use pure sugar, make sure you adjust the amount of sweetener you use to satisfy your tastes.

How do you make these Keto Margarita Cookie Cups?

• Preheat the oven to 350 degrees F.  Grease or line 12 muffin tins and set it aside.
• In a food processor, add the flour, coconut, sweetener, salt and baking soda. 
• Pulse several times to incorporate the ingredients
• Dice the cold butter and add it, along with the tequila (if using) to the food processor.
• Pulse until a crumbly texture has formed.
• Divide the mixture evenly between muffin tins.  Press the mixture firmly into each muffin well allowing for a slight lip up the edge.
• Place in the fridge for 15-20 minutes or the freezer for 10 minutes to firm.
• Once firm, bake in the oven for 15 minutes or until the edges are starting to brown.
• While crusts are baking, add all the filling ingredients to a saucepan and whisk until all ingredients are incorporated and no egg white streaks remain
• Over medium heat, whisk the mixture constantly until it begins to thicken (about 5 minutes)
• Once thickened, remove from heat 
• Allow mixture to cool (you can speed this up by placing the mixture in the fridge and stirring it every 5 minutes or so)
• Once crusts have baked, remove them from the oven and allow them to cool completely.
• Once the filling mixture has thickened, add a tablespoon or more to each well.
• Carefully shake the pan to flatten the filling.
• Allow the cookie cups to cool completely before removing from muffin tin.
• Store the sugar-free and low carb margarita cookie cups in an airtight container in the fridge for 5-7 days

Tips and Tricks for making these Keto Margarita Cookie Cups:

• You can easily omit adding any tequila and make these into Lime Cookie Cups
• You can use pecans or oats instead of the unsweetened coconut
• If you want more of a "tequila" taste, add the tequila once the lime mixture has thickened.  If you add it earlier, the alcohol actually burns off
• If you make a mistake and add too much tequila and the lime filling is not thick enough, simply add the lime filling to a high-speed blender and blend on high while adding ¼ teaspoon of xanthan gum
• Add a sprinkling of rock salt or sugar right before serving depending on preference.
• The mixture will thicken as it cools so keep that in mind
• You can make the keto margarita filling a day ahead and then assemble the cookie cups the day you want to serve them.  If the lime filling is too thick, simply heat a little in the microwave
• Add the zest of a lime or a little whipped cream for an added little touch

If you like these Keto Margarita Cookie Cups, you may also enjoy:

• One-Bowl Lemon Lime Bars with a Graham Cracker Crust
• Edible Keto Lemon Girl Scout Cookie Dough
• Ultimate Gluten-Free Lemon Layer Cake
• Gluten-Free Lemon Berry Tart
• Lemon Strawberry Tart (Gluten-Free, Low Carb)

Keto Margarita Lime Cookie Cups

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Print Recipe

Pin Recipe

These Keto Margarita Cookie Cups are the perfect spring or summer dessert.  Crunchy coconut shortbread cookies combined with a creamy tequila lime margarita filling... Make them for your Cinco De Mayo party or any other time of the year for a sweet tequila treat.  If you don't want to add any tequila, these Margarita Cookie Cups can be made just the same and they taste just as good! 

• Total Time: 30 minutes
• Yield: 12 stuffed cookies 1x

Ingredients

Units USM Scale 1x2x3x

For the Cookie Cup Crusts:

• 1 cup almond flour
• ½ unsweetened coconut flakes
• 1 /4 cup sweetener of choice
• 2 tbsp tequila (OPTIONAL)
• 1 (115g) stick butter, unsalted, cold
• ½ tsp baking soda
• ½ tsp salt

For the Margarita Filling:

• ⅔ cup Allulose
• ½ tsp table salt
• 2 eggs plus 2 egg yolks
• ¼ cup lime juice (juice from approximately 2 lemons)
• 2 tbsp tequila (Optional)
• 2 tbsp butter

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 350 degrees F.  Grease or line 12 muffin tins and set it aside.
2. In a food processor, add the flour, shredded coconut, sweetener, salt and baking soda.  Pulse several times to incorporate the ingredients.  
3. Dice the cold butter and the tequila (if using) and add it to the food processor.  Pulse until a crumbly texture has formed. 
4. Divide the mixture evenly between muffin tins.  Press the mixture firmly into each muffin well allowing for a slight lip up the edge.   Place the muffin tin in the fridge or freezer for 10 -20 minutes and then bake in the oven for 15 minutes or until the edges are starting to brown.
5. While crusts are baking, add all the filling ingredients to a saucepan and whisk until all ingredients are incorporated.
6. Over medium heat, whisk the mixture constantly until it begins to thicken (about 5 minutes)
7. Once thickened, remove from heat and stir.  Set the mixture to cool slightly and then place it in the fridge to cool completely.
8. Once crusts have baked, remove them from the oven and allow them to cool. 
9. Once the margarita filling has cooled and thickened, add  the filling mixture to each well.  Carefully shake the pan to flatten the filling. 
10. Allow the cookie cups to cool completely before removing from muffin tin.
11. Store margarita cookie cups in an airtight container in the fridge for 5-7 days

 

Notes

• See post for tips and tricks

• Author: Cat
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Snacks, Desserts
• Cuisine: Keto, Low Carb, Gluten Free

Nutrition

• Serving Size: 1 Margarita Cookie Cup
• Calories: 186
• Fat: 18.8 g
• Carbohydrates: 2.2 g
• Fiber: 1 g
• Protein: 2.9 g